Oriya-style Bammy with Coconut Chutney

Ingredients

In this Oriya adaptation of Bammy, we replace the traditional Jamaican spices with Oriya spices such as panch phoron (a blend of five spices), turmeric, and curry leaves. Additionally, we serve the Bammy with a coconut chutney instead of the traditional Jamaican accompaniments. These changes infuse the dish with the unique flavors and aromas of Oriya cuisine. We alse have the original recipe for Bammy, so you can check it out.

• 2 cups (250g) cassava flour 2 cups (250g) cassava flour
• 1 teaspoon panch phoron (blend of cumin, mustard, fennel, fenugreek, and nigella seeds) 1 teaspoon panch phoron (blend of cumin, mustard, fennel, fenugreek, and nigella seeds)
• 1/2 teaspoon turmeric powder 1/2 teaspoon turmeric powder
• 1 sprig curry leaves, finely chopped 1 sprig curry leaves, finely chopped
• 1 green chili, finely chopped 1 green chili, finely chopped
• Salt to taste Salt to taste
• Vegetable oil for frying Vegetable oil for frying
• For Coconut Chutney: For Coconut Chutney:
• 1 cup grated coconut 1 cup grated coconut
• 1 green chili 1 green chili
• 1/2 inch ginger 1/2 inch ginger
• 1 tablespoon roasted chana dal (split roasted chickpeas) 1 tablespoon roasted chana dal (split roasted chickpeas)
• 1 tablespoon fresh coriander leaves 1 tablespoon fresh coriander leaves
• Salt to taste Salt to taste
• Water as needed Water as needed

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 10g, 8g
• Carbohydrates (total, sugars): 35g, 2g
• Protein: 3g
• Fiber: 2g
• Salt: 1g

Preparation

1. 1.
   In a mixing bowl, combine cassava flour, panch phoron, turmeric powder, curry leaves, green chili, and salt. Gradually add water and knead the mixture into a smooth dough.
2. 2.
   Divide the dough into small portions and shape them into flat pancakes.
3. 3.
   Heat vegetable oil in a pan over medium heat. Fry the Bammy pancakes until golden brown and crispy on both sides. Drain excess oil on a paper towel.
4. 4.
   For the coconut chutney, blend grated coconut, green chili, ginger, roasted chana dal, coriander leaves, and salt in a food processor. Add water as needed to achieve a smooth consistency.
5. 5.
   Serve the crispy Bammy pancakes with the coconut chutney on the side.

Treat your ingredients with care...

• Cassava flour — Ensure that the cassava flour is fresh and free from any lumps for a smooth dough consistency.
• Panch phoron — If you can't find panch phoron, you can make your own blend by combining equal parts of cumin, mustard, fennel, fenugreek, and nigella seeds.

Tips & Tricks

• For extra crispiness, you can add a tablespoon of rice flour to the Bammy dough.
• Adjust the spiciness of the coconut chutney by adding or reducing the amount of green chili according to your preference.
• Serve the Bammy immediately after frying to enjoy its crispy texture.

Serving advice

Serve the Oriya-style Bammy as a snack or appetizer. It can also be enjoyed as a light breakfast or paired with a salad for a wholesome meal.

Presentation advice

Arrange the crispy Bammy pancakes on a platter and garnish with fresh curry leaves. Serve the coconut chutney in a small bowl alongside the Bammy for dipping.